Lemony White Bean Chicken Salad

Last summer, my sister-in-law brought this to a backyard potluck and I honestly hovered near the serving bowl the entire afternoon. Something about the bright lemon cutting through those creamy white beans just clicked. I couldnt get the recipe out of my head, so I texted her the next morning from the grocery store parking lot. Now it lives in my fridge constantly during warmer months.

I made this for book club last month and three people asked for the recipe before they even finished their first bite. The best part was watching my friend who claims to hate beans go back for seconds. Sometimes the simplest combinations end up being the ones that disappear fastest.

Ingredients

• Cooked chicken breast: Rotisserie chicken works beautifully here, just shred it into bite-sized pieces
• White beans: Cannellini beans have the perfect creamy texture that holds up without getting mushy
• Fresh celery: Dont skip this, it adds this essential crunch that balances the soft beans
• Red onion: Soak the diced onion in cold water for 10 minutes if you want to mellow the bite
• Fresh dill: This is the secret ingredient that makes it taste like something from a fancy café
• Lemon juice and zest: Both are crucial, the zest gives you that aromatic lemon perfume while the juice provides the acid
• Dijon mustard: Helps the vinaigrette emulsify and adds just enough sharpness

Instructions

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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Prep your fresh ingredients:

Dice the celery and red onion into small, uniform pieces so every bite gets a little crunch. Chop the parsley and dill together, theyre going to be best friends in this salad.

Build your salad base:

In a large mixing bowl, combine the cooked chicken, white beans, celery, red onion, cherry tomatoes, parsley, and dill. Spread everything out so the vinaigrette can coat evenly.

Whisk together the brightness:

In a small bowl or jar, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, and pepper until the mixture thickens slightly and turns opaque.

Bring it all together:

Pour the vinaigrette over the salad and gently toss with a large spoon or clean hands. The goal is to coat everything without mashing the beans.

Let the flavors become friends:

Let the salad rest for 10 minutes before serving. This tiny wait makes a huge difference as the dressing soaks into the beans and chicken.

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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My neighbor texted me at 11pm last week asking for this recipe because her teenage daughter kept raving about it after trying it at our house. Theres something about this combination that just makes people happy.

Make It Your Way

Ive accidentally made this without chicken when I forgot to buy some, and honestly it was still fantastic. The beans carry the protein load beautifully. Sometimes I toss in diced avocado if I want something extra creamy.

Serving Suggestions

This has become my go-to for summer dinners because it needs zero cooking. I serve it with sliced baguette and maybe some sliced cucumber on the side. The way the lemon vinaigrette soaks into bread is borderline magical.

Storage and Meal Prep

This keeps beautifully in the fridge for 3 to 4 days, which is why it lives in my Sunday meal prep rotation. The beans actually benefit from sitting in the dressing. Pack it in glass containers because the lemon can react with plastic over time.

• Store the vinaigrette separately if youre making this more than 2 days ahead
• Add fresh herbs right before serving if meal prepping for the week
• Bring cold salad to room temperature for 15 minutes before eating for the best flavor

Blend smoothies, sauces, and shakes quickly for easy breakfasts, snacks, and meal prep.

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This is the kind of recipe that makes you feel like you actually have your life together, even when you dont. Hope it brings some brightness to your table too.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the components separately and assemble just before serving. Store the vinaigrette in an airtight container for up to 3 days. Keep vegetables and chicken refrigerated, then toss together when ready to eat for the freshest taste.

→ What are good substitutions for white beans?

Chickpeas, cannellini beans, or Great Northern beans work wonderfully as alternatives. You can also use a combination of beans or add lentils for additional texture and nutrition.

→ How do I make this vegetarian?

Simply omit the chicken and add extra white beans, diced avocado, or additional vegetables like cucumber or bell peppers. You can also include grilled tofu or tempeh for extra protein.

→ Can I add greens to this salad?

Absolutely. Arugula, baby spinach, mixed lettuce, or kale make excellent additions. Layer the greens first, then top with the bean and chicken mixture for better presentation.

→ What should I serve this with?

Pair this salad with crusty bread, pita, or whole grain crackers. For beverages, a crisp Sauvignon Blanc or chilled rosé complements the bright lemon flavors beautifully.

→ How long does this salad keep in the refrigerator?

Store leftovers in an airtight container for up to 2 days. The salad may become softer as it sits, so add the dressing just before eating if preparing in advance.